Classic Cashew Chicken: A Delicious Fakeaway Treat

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Craving that delicious sweet and savory chicken cashew stir-fry from your favourite Chinese takeaway? You don’t have to settle for greasy delivery anymore! This recipe will show you how to create a healthier, tastier version of this classic dish right in your own kitchen.


Sticky Cashew Chicken
Sticky Cashew Chicken

For the Chicken:

  • 500g boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp vegetable oil
  • For the Stir-Fry:
  • 2 tbsp vegetable oil
  • 1 large onion (diced)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 125ml chicken stock
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
  • 1/2 tsp sesame oil
  • 200g roasted cashew nuts (whole or roughly chopped)
  • Salt and freshly ground black pepper to taste
  • To Serve:
  • Cooked rice or noodles

  • Directions:

    1. Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, cornstarch, and vegetable oil. Toss to coat and marinate for at least 15 minutes (or up to 30 minutes for extra flavour).

    2. Prepare the Stir-Fry: While the chicken marinates, heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the onion and cook for 3-4 minutes, until softened and translucent. Add the bell peppers and cook for another 2-3 minutes, until slightly softened. Stir in the garlic and ginger and cook for an additional minute, until fragrant.

    3. Cook the Chicken: Increase the heat to high. Add the marinated chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

    4. Make the Sauce: In a small bowl, whisk together the chicken stock, soy sauce, brown sugar, and rice vinegar. Pour this sauce into the pan with the chicken and vegetables. Bring to a simmer and cook for 1 minute.

    5. Thicken the Sauce: Slowly stir in the cornstarch slurry while whisking constantly. The sauce should thicken slightly. Cook for another minute, or until the sauce reaches your desired consistency.

    6. Finish the Dish: Stir in the sesame oil and cashew nuts. Season with salt and freshly ground black pepper to taste.

    7. Serve: Serve the chicken cashew stir-fry immediately over cooked rice or noodles. Enjoy!

    Nutrition Facts:

    (Please note that these are approximate values and can vary depending on the specific ingredients used.)

    Calories: Per serving (with rice) will vary depending on the type of rice used, but generally around 500-600 calories.

  • Fat: Around 20-30 grams per serving.
  • Protein: Around 30-40 grams per serving.
  • Carbohydrates: Around 50-60 grams per serving (depending on the rice).

  • Conclusion

    This recipe delivers a restaurant-worthy chicken cashew stir-fry in the comfort of your own home. With simple ingredients and easy-to-follow instructions, you can enjoy a delicious and satisfying meal that’s healthier than takeout. Feel free to customize the recipe to your liking – add other vegetables like broccoli, carrots, or sugar snap peas; use chicken thighs for a richer flavour; or adjust the amount of chili flakes for a touch of heat.


    1. Can I use a different type of protein? Absolutely! You can substitute the chicken with prawns, tofu, or even tempeh for a vegetarian option.
    2. What if I don’t have cornstarch? You can substitute cornstarch with arrowroot powder in a 1:1 ratio. Alternatively, thicken the sauce with a slurry made from 1 tbsp of flour mixed with 2 tbsp of water.
    3. How can I make this dish gluten-free? Use gluten-free soy sauce (labeled tamari) and ensure your chosen rice noodles are gluten-free.